Heat the oil in a large skillet. Add the onion, ginger, garlic, lemongrass and curry paste. Blast for five minutes. Add coconut milk, fish sauce and sugar. Boil, then reduce and simmer for three minutes. Add the shrimp and cover. Simmer for 6-8 minutes. Remove the lemongrass and add the lemon juice. Pour the curry into individual bowls on fluffy white rice and sprinkle with coriander and lemon zest.

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Also enjoy with jasmine rice or Chinese noodles … for a trip to Thailand without leaving your home.

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